Post by nybirder on Sept 30, 2016 12:37:14 GMT -5
Cooking for Two
2012 February Recipes
1. Converting size of Bread Machine Recipes
2. Dump Chicken
3. Yummy Eggs
4. Baked Buffalo Wings
5. Mix and Match Casserole
6. Quick Creamy Vegetable of Choice Soup
7. Toad in the Hole for One or Two
8. Hamburger Noodle Skillet
9. Onion Cheese Loaf for Two
10. Cinnamon Coffee Cake for Two
11. Potato Pancakes for Two
12. Open Face Chicken Sandwiches
13. Cheddar Bacon Penne for two
14. Cauliflower Cheddar Casserole
15. Slow Cooker Braised Chicken Thighs
Converting the Size of Bread Machine Recipes
NYBirder
For those of us who like to use our bread machines to bake a small loaf, this link has a nice table for doing the math to cut recipes down (or increase them, too, if you want). If you find a recipe that sounds good, you just plug a decimal into your calculator and multiply to decrease the measurement. You'll do have to use your common sense if you get odd amounts.
ilovetobakebread.com/brmachconversions.htm
Dump Chicken
c3clark
I used my last bag of Dump Chicken from my freezer today and as we were eating I was trying to remember if this was ever posted in this forum. Sorry if it was already discussed...I just don't remember. This is the perfect thing to make and/or to freeze for one or two people. I made up a bunch of them last year and put them all in the freezer. We ate all of them over rice and after I thawed them in the fridge I just stuck them in the little crock pot in the morning and that makes for one easy dinner. Just add a vegetable or salad or bread or whatever and it's finished. When I make rice I also make a LOT of it and then freeze it in meal size portions for two, then just thaw and heat in microwave.
Anyway, here's the link to the Dump Chicken recipes. They say to use 8 pieces of chicken, but I only put 2 breasts in a quart ziplock with the sauce. The breasts that were in the one that we had today were HUGE, so we split one and will have the other one in a day or two.
oamc.8m.com/
Re: Dump Chicken
tastycook1
I've had this post for many years and rarely think to use it. I think this is the same selection that you had in your link, Carole.
DUMP CHICKEN
We call it "dump-chicken" because you dump the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and dump it into a pan and cook it!
All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For boneless skinless breasts, it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can use your crock-pot for this too!
DUMP BBQ JELLY CHICKEN
3/4 cup ketchup
3/4 cup blackberry jam
1/8 cup white vinegar
1 teaspoon Worcestershire
2 teaspoons chili powder
1/8 teaspoon salt
DUMP CHILI MAPLE GLAZED CHICKEN
2 tablespoons water
1 teaspoon salt
1 1/2 tablespoons maple syrup
1 tablespoon chili powder
DUMP CITRUS GINGER CHICKEN
1/4 cup orange marmalade
1 tablespoon honey-mustard
3/4 teaspoon ground ginger
1/8 teaspoon red pepper (optional)
DUMP CRANBERRY CHICKEN
2 tablespoons melted butter
1 tablespoon soy sauce
1/2 cup cranberry sauce
1/4 cup orange juice
1/8 teaspoon cinnamon
DUMP CREOLE CHICKEN
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
1 14 oz can chopped tomatoes, undrained
2 teaspoons Worcestershire
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper sauce -- optional
DUMP GARLIC DIJON CHICKEN
2 cloves minced garlic
4 tablespoons Dijon mustard
2 tablespoons lime juice
DUMP HERB WINE CHICKEN
1 cup red wine
2/3 cup vegetable oil
2 cloves crushed garlic
1/2 lemon (sliced thinly)
2 tablespoons minced parsley
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
DUMP HONEY GINGER CHICKEN
4 tablespoons chopped onion
1 1/2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon minced ginger
2 tablespoons sherry
1/4 cup chives
DUMP HONEY GLAZED CHICKEN
1/4 cup butter -- melted
1/8 cup soy sauce
1/2 cup honey
1/2 cup beer
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic
DUMP LEMON AND GARLIC CHICKEN
2 cloves chopped garlic
4 tablespoons olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1/8 teaspoon pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup lemon juice
1/4 cup cider vinegar
1/4 cup vegetable oil
2 tablespoons minced onion
DUMP PEPPER LIME CHICKEN
1/2 teaspoon lime peel
2 cloves minced garlic
1/4 cup lime juice
1 teaspoon pepper
1 tablespoon vegetable oil
1 teaspoon basil
1/4 teaspoon salt
DUMP RASPBERRY CURRANT CHICKEN
1 tablespoon sugar
1 teaspoon pepper
1/8 cup water
1/8 cup raspberry vinegar
1/2 cup currant jelly
DUMP RUSSIAN CHICKEN
2/3 cup apricot preserves
16 oz Russian dressing
2 packages dry onion soup mix
DUMP SPICED CITRUS CHICKEN
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon salt
DUMP SPICY SWEET GLAZE CHICKEN
2 teaspoons minced garlic
2/3 cup apricot preserves
1/3 cup soy sauce
1/3 cup ketchup
1 teaspoon Tabasco
DUMP STICKY CHICKY
2 tablespoons oil
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup honey
2 tablespoons honey
1/4 cup sherry vinegar
2 tablespoons sherry vinegar
1/8 cup soy sauce
2 teaspoons minced ginger
4 cloves crushed garlic
DUMP SWEET AND SPICY CHICKEN
1 package taco seasoning
8 oz apricot jam
12 oz salsa
Dump Teriyaki Chicken
1 clove garlic -- crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons
1 ½ tbsp minced ginger
Yeah, that is most of the recipes. There's maybe around 8 more on that site. Yesterday I made 5 quart bags with 2 huge chicken breasts in each, which will probably be 2 meals/bag for us. I made one Spicy Sweet Glaze, 1 Honey Glazed, 1 Creole and 2 Caribbean--2 of these cause I didn't have a small can of pineapple, so just doubled the other ingredients and used a 20oz can. It's so nice having these for days when you just don't want to cook or don't have enough time to cook.
Yummy Looking Eggs
16281628/Lilly
I found this picture and think this would taste so good. I haven't tried it yet - but can't wait until I get some ham.
Place the ham in muffin tin. Break egg into it. Oven 375. About 20 minutes.
Baked Buffalo Wings
NYBirder
I haven't tried this but it appeals to me with a lower-fat option for wings. I sometimes make wings for supper--in this case it would be 2 servings.
Baked Buffalo Wings
Source: Unknown
3 servings
FOR THE DIP—
1/4 + 1/8 cup plain nonfat Greek yogurt
1/8 cup crumbled blue cheese
Salt and pepper
1/2 tbsp. skim milk or buttermilk
1 tbsp. light mayonnaise
Juice of 1/4 lemon
1/2 clove garlic, chopped
FOR THE WINGS—
1 1/2 tsp. honey
1 tbsp. paprika
1/2 cup fat free low sodium chicken broth
1 1/2 pounds chicken wings, split at the joints, tips removed
1 tbsp. unsalted butter
1/4 cup hot sauce (Frank's is the brand used by the Anchor Bar in Buffalo where the original recipe was created)
1 bay leaf
2 stalks celery, cut into thirds
2 carrots, cut in half
MAKE DIP—
Pulse yogurt, blue cheese, mayo, garlic, milk and lemon juice in a food processor or blender until combined but still chunky. Season with salt and pepper. Cover and refrigerate.
MAKE WINGS—
Heat oven to 425°. Coat a rimmed baking sheet with cooking spray.
Put chicken wings in a skillet, add 1 piece of celery, 1 piece of carrot, bay leaf, broth, hot sauce, paprika, butter, honey and 1/4 cup water, bring to a simmer. Simmer until chicken is almost cooked through.
Transfer wings to baking sheet and arrange in a single layer, reserve sauce in skillet. Bake wings until skin is golden and crisp, 35 min. Simmer reserved sauce until slightly thickened. Discard celery, carrot and bay leaves. Reserve one quarter of the sauce for serving. Return wings to skillet and toss with remaining sauce.
Serve wings with blue cheese dip and reserved sauce, cut remaining celery and carrot into sticks to serve on the side.
Mix-and-Match Casserole
NYBirder
This recipe is really more of an idea starter for those cooks who may be casserole-impaired and gives some guidance on amounts for a small family. Since I cook for one person, I could easily cut this in half again for just myself. I should add that the soup mix uses cornstarch which doesn't take too well to reheating or freezing. So if you use it, you shouldn't plan on leftovers or at least be aware that the casserole may be much thinner when reheated.
On the plus side, if you need to cook for someone with gluten intolerance, one of the cornstarch mixes and rice used as the starch filling will make a gluten-free casserole.
You can also use the home-made cream soup substitute from TOH's Cooking for Two: www.tasteofhome.com/recipes/cream-style-soup-mix
The following comments are from the original post:
“I've used this recipe more times than I can count (but in the "original" higher-yield version for various potlucks over the years) and it's virtually fool proof. You do need to take a bit of care in selecting the flavors, making sure they're "harmonious," but really, anything goes here. Even the items listed are only "suggestions": e.g., for the "toppings," you can really use any kind of cheese you want (cheddar, gouda, etc.). I've also used white wine in place of milk in the sauce, and it turns out fine.”
“Do read the recipe in its entirety first -- you need some sour cream and milk for the sauce but only if you're not using tomatoes as your sauce maker. I suppose I could have listed it in the ingredients, but then it would look like you need to have it on hand, even if you're not going to use it. Listing it in the instructions just seemed to simplify things a bit. The soups are the "condensed" variety -- the ones you usually add milk into in order to prepare as a soup.”
MIX-AND-MATCH CASSEROLE
Source: LanaM at Eons
Makes 6 servings.
CHOOSE ONE SAUCE MAKER (you can freeze the other 1/2 can of soup. One 1/2 can of soup is 2/3 cup.):
1/2 can cream of mushroom soup -- (10 3/4-ounce) undiluted
1/2 can cream of celery soup -- (10 3/4-ounce) undiluted
1/2 can cream of chicken soup -- (10 3/4-ounce) undiluted
1/2 can Cheddar cheese soup -- (10 3/4-ounce) undiluted
1 can diced tomatoes with basil, garlic, and oregano -- (14 1/2-ounce) undrained
CHOOSE ONE VEGETABLE (fresh, frozen, or canned):
1 cup cut green beans (any style)
1 cup sweet peas
1 cup asparagus cuts and tips
1 cup whole kernel corn
1 cup chopped spinach
CHOOSE ONE PASTA/RICE, COOKED according to directions before using in casserole:
6 oz. uncooked elbow macaroni
1/2 cup uncooked regular rice
6 oz. uncooked wide egg noodles
6 oz. uncooked small pasta shells
CHOOSE ONE MEAT/FISH/POULTRY:
1 can solid white tuna in spring water -- (6-ounce) drained and flaked
1 cup chopped cooked chicken
1 cup chopped cooked ham
1 cup chopped cooked turkey
1/2 pound ground beef -- browned and drained
CHOOSE ONE OR MORE EXTRAS (OPTIONAL):
A few sliced mushrooms – 2-3 should do it
1/4 cup sliced ripe olives
1/4 cup chopped red or green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 garlic clove -- minced
1/4 cup chopped green chiles -- (4.5-ounce) drained
2 Tbsp taco seasoning mix -- (1 1/4-ounce)
CHOOSE ONE OR TWO TOPPINGS:
1/4 cup shredded mozzarella cheese -- (2 ounces)
1/4 cup grated Parmesan cheese
1/4 cup shredded Swiss cheese -- (2 ounces)
1/4 cup fine -- dry breadcrumbs
1/2 cup round buttery crackers -- crushed
1/2 cup herb-seasoned stuffing mix
DIRECTIONS:
1. Sauce -- If using condensed soup: Combine 1/2 of an 8-oz container sour cream, 1/2 cup milk, 1/2 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper with Sauce Maker. If using tomatoes: Omit sour cream and milk.
2. Stir in Vegetable, cooked Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras.
3. Spoon into a lightly greased 7-in x 10-in casserole dish (or 1.5 qt dish).
4. Bake, covered, at 350F for 45 minutes.
5. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Here are some combinations I’ve tried:
CHICKEN CASSEROLE: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs
HAM CASSEROLE: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese
TURKEY CASSEROLE: diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix
GROUND BEEF CASSEROLE: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions cheddar cheese
MEATLESS CASSEROLE: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 2 portions celery, 2 portions mushrooms, garlic, Parmesan cheese
TUNA CASSEROLE: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs
Quick Creamy Vegetable-of-Choice Soup
NYBirder
I make this for a low-calorie lunch for myself using the homemade cream soup mix posted on this group earlier. I find it's more likely that I'll make soup from scratch if the mix is ready and waiting in the cupboard--and one serving is under 100 calories. It's a good way to use up bits of fresh veggies like chopped broccoli stems, limp celery--whatever might be in danger of going to waste in the refrigerator. Or use leftover cooked veggies (just skip the first step).
For seasonings, try a very light sprinkle of nutmeg and/or a drop of sherry for the mushroom soup. If you want a light broccoli-cheese soup, tear up a slice of reduced-fat sharp American cheese into the soup when it's done and stir to mix as it melts.
Quick Creamy Vegetable-of-Choice Soup
Mix recipe at www.tasteofhome.com/recipes/Cream-Soup-Mix
ONE SERVING:
1/2 tsp. reduced calorie margarine
5 oz. fresh broccoli chopped (or vegetable of choice, like mushroom)
1 tablespoon chopped onion
2 tbsp. and 2 tsp. “Cream Soup Mix” dry
3/4 cup plus 1/8 cup water
TWO SERVINGS:
1 tsp. reduced-calorie margarine
10 oz. fresh broccoli chopped (or vegetable of choice, like mushroom)
2 tablespoons chopped onion
1/3 cup “Cream Soup Mix” dry
1 3/4 cups water
In 1-quart measuring cup, cook broccoli and onion just until tender. Mix water and soup mix in another container and pour in.
Microwave 2 3/4 to 3 min. on high, stirring twice until thickened. (For 2 servings, begin checking at 3 min.)
Use an immersion blender to puree soup to your taste.
95 calories; Diabetic Exchanges: .25 bread, 2 veg., .25 fat
Toad-in-the-Hole for One or Two
NYBirder
This brunch or light supper recipe comes from one of my favorite old (and first) cooking-for-two books. It's based on a traditional English recipe created to use leftover meats. The roast beef option would be good served with gravy. Also note that there is an option for making this for one person.
Toad-in-the-Hole
Source: Barbara Swain, Cookery for 1 or 2, 1978
2 servings
TOAD-IN-THE-HOLE BATTER:
1 egg
1 egg white, if desired
1/2 cup milk or half-and-half
1/2 cup flour, sifted and measured
1/4 tsp. salt
CASSEROLE:
4-6 brown-and-serve sausage links, thawed (Note—you can substitute pieces of wieners, fully cooked ham, steak, roast beef, or lamb instead of sausages.)
Butter
Jam
Preheat oven to 425F (220C).
BATTER: In a medium bowl, beat egg and extra egg white, if desired for additional volume. Blend in milk or half-and-half. Stir in flour and salt until moistened. Beat about 1 minute until no lumps remain. Or combine all ingredients in a blender, cover, and blend until completely smooth. (Batter may be prepared up to 24 hours in advance and refrigerated until ready to use.)
CASSEROLE: Arrange 2 or 3 sausage links in each of two glass or ceramic 10-ounce soufflé pots, custard cups, or similar baking dishes. Place in preheated oven 5 minutes, remove and immediately pour half the batter into each baking dish.
Bake 20 minutes. Reduce oven temperature to 350F (175C) and bake 15 to 20 minutes. Toad-in-the-Hole crust should be very crisp and browned. To delay serving, turn off oven and leave door closed.
Serve in baking dishes or lift from the baking dishes onto plates. Serve with butter and jam.
VARIATIONS:
FOR ONE PERSON PLUS POPOVERS: Make batter. Prepare half of batter in a baking dish according to directions above. Divide remaining half between 2 preheated 6-ounce custard cups to make popovers. Bake as above except remove popovers after 10-15 minutes at 350F (175C). Note: Baked popovers can be wrapped and frozen. Thaw and bake uncovered at 350F (175C) about 5 minutes.
LARGE TOAD-IN-THE-HOLE: Bake entire recipe in one 3-cup soufflé pot or casserole. Bake 20 minutes at 425F (175C), then 20 to 25 minutes at 350F (175C).
Re: Toad-in-the-Hole for One or Two
Beema
Wow.... this recipe is so different from the Toad in the Hole recipe that I have it is like two different dishes. The one I have is 8 slices of bread, four of which have a hole cut into the center. Put four whole slices of bread on a baking sheet, cover with mayo, add bacon bits and some diced tomato and onion and shredded cheese on each of the four slices, then put the slice with the hole cut in the middle on top, break an egg into a cup and slide one into each hole, add more cheese, and then bake 10 minutes at 425. These make hearty sandwiches, and we really like them. Now, I will have to try this casserole version.
Re: Toad-in-the-Hole for One or Two
NYBirder
Beema--I've noticed that the name comes up for a number of different dishes. My old cookbooks list the batter version. This is apparently the classic--I Googled it out of curiosity and got some more information.
The first mention of the recipe was in an 1861 cookbook naming it as an English dish. It was leftover stewed meat cooked in batter. People were advised to shop late in the day for the scraps of meat left over in the market since they were less expensive at that time of the day. During WWII it was made with Spam, yet another possibility! I also found out that it is the same batter that's used for Yorkshire pudding. It is normally accompanied by gravy, often onion gravy, and potatoes, often mashed. Aren't internet searches fun? I have to stop this--I'm getting too hungry.
And, look . . . I found onion gravy recipes! Don't ask me how much a knob or slice of butter is--let your conscience be your guide!
Browned Onion and Madeira Gravy
Source: Nigel Slater
"I first intended this gravy to be poured over my toad in the hole but now make it for mashed potatoes, potato cakes, liver and braised vegetables (it is sensational with celery that has been braised in vegetable stock). It keeps for a couple of days in the fridge and is glorious poured over steaming hot, over bubble and squeak."
A very thick slice of butter
2 large onions, peeled and thinly sliced
Flour, no more than a level tablespoon
1/3 cup Madeira, Marsala or red wine
1 1/4 cups stock
Worcestershire sauce
Melt the butter in a heavy based pan, add the onions and cook over a low heat till golden and soft. Now continue cooking, covered with a lid, until the onions are truly brown and soft enough to crush between your fingers.
Stir in a level tablespoon of flour and cook for a few minutes until it has lightly browned, then pour in the liquids. Season with salt and pepper and Worcestershire sauce and bring to a boil. Turn down the heat so that the gravy bubbles gently and leave for about fifteen minutes, stirring from time to time.
Onion Gravy
Source: Jamie Oliver
1 large red onion, peeled and sliced
1 clove of garlic, peeled and finely sliced
1 knob of butter
3 tablespoons balsamic vinegar
1/2 level tablespoon good-quality vegetable stock powder or 1/2 vegetable stock cube
"For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!"
Hamburger-Noodle Skillet
NYBirder
This simple meal is similar to the “hamburger goulash” that my mother made although she used macaroni—real comfort food. It's a perfect dish for someone just learning to cook for one or two. Note the variations at the end, too. It's sized for one serving but is very easy to double using a larger skillet with a cover.
Hamburger-Noodle Skillet
Source: Cookery for 1 or 2 by Barbara Swain, 1978
1 serving
Create your own variations!
1 tablespoon oil
1/4 cup minced onion
1 garlic clove, crushed or minced
1/4 lb. lean ground beef
2/3 cup tomato juice
1/2 cup water, more if necessary
1/4 tsp. oregano, basil, or thyme
1/4 tsp. salt
Pepper to taste
1 cup (1 1/2- to 2-oz.) uncooked wide egg noodles
Heat oil in an 8-inch skillet over medium heat. Briefly sauté onion and garlic. Add ground beef, breaking into chunks. Sauté until no longer pink. Stir in tomato juice, water, herb, salt and pepper. Bring quickly to a boil and stir in noodles. Bring to a boil again. Cover and slowly simmer 20 to 25 minutes. If mixture is dry, stir in a little water. If mixture is too moist, remove cover, bring to a boil and stir until desired consistency is reached. Makes 1 serving
VARIATIONS:
HAMBURGER-NOODLE MEAL: Sauté 1/4 cup minced celery with onion and garlic. Add 1/2 cup frozen peas, green beans or corn to finished dish. Stir, cover, and cook 5 more minutes.
HUNGARIAN HAMBURGER-NOODLE SKILLET: Omit herb. Sauté 2 to 3 tablespoons minced or slivered green pepper with onion and garlic. Stir 1/2 tsp. paprika into mixture before adding ground beef. Stir 1/4 cup sour cream into finished dish.
HAMBURGER-NOODLE STROGANOFF: Omit herb. Sauté a few sliced mushrooms with onion. Stir 1/4 cup sour cream into finished dish.
Re: Hamburger-Noodle Skillet
NYBirder
I made the stroganoff last night and changed a few things to make it similar to an old traditional stroganoff recipe that I've made for years. First of all, I found that a small single-serve can of tomato juice was just the right amount. Depending on the kind of noodles you use, 1 heaped cup measures about 1 1/2 oz. of noodles.
I fried the ground beef in a little olive oil first to get a nice brown on it for flavor and removed it to drain the fat. Then I added the onions and garlic with a little olive oil along with sliced mushrooms (about 3-4 mushrooms' worth) and sweated them until the veggies were tender. I add the meat back with the rest of the ingredients and included about a 1/2 tbsp. of ketchup and 1/2 tsp. beef bouillon. Don't any salt until it's cooked--the bouillon has salt in it. Cook it down until almost all the liquid is absorbed before adding the sour cream.
Onion-Cheese Loaf for Two
NYBirder
Just enough for two, this is quick, easy, and good warm from the oven.
Onion-Cheese Loaf
Source: Cookery for 1 or 2 by Barbara Swain, 1978
3-4 servings
Especially good with a main-dish salad or a simple steak-and-salad dinner.
2 tablespoons butter
1/3 cup minced onion
1 egg yolk or 1 egg white
1/3 cup milk
1 cup buttermilk biscuit mix
1/2 cup shredded sharp Cheddar cheese, lightly packed
Preheat oven to 400F (205C). Line a 7” x 3” or a 9” x 5” pan lengthwise with wax paper.*(see below for technique.) Set aside.
Melt butter in a small skillet over medium heat. Saute onion until translucent and tender but not browned.
Beat egg yolk or egg white in a medium bowl. Blend in milk. Add buttermilk biscuit mix. Stir to moisten and beat about 50 strokes. Stir in half the onion and half the cheese.
Pour batter into loaf pan. Drizzle remaining onion over batter. Sprinkle remaining cheese evenly over top. Bake 20 to 25 minutes until edges separate from pan.
*Lining the loaf pan:
Removing sheet cakes from loaf pans can be more difficult than removing cakes from shallow pans, This technique for lining loaf pans will help.
Tear off a 6- to 10-inch piece of wax paper. Fold the cut edges of the paper to the center making a long strip of double- or triple-thick wax paper the width of the loaf pan.
Fit the folded paper, loose edges down, into the pan from end to end, letting the ends of the paper project up the ends of the pan. Keep the paper pressed against the ends of the pan while adding batter.
To remove the partially cooled cake from the pan, loosen the sides of the cake with a knife, then gently lift one end of the wax paper to ease the cake from the bottom of the pan. Pick up both ends of the paper to remove the cake. Peel the paper from the ends and bottom of the cake.
Cinnamon Coffee Cake for Two
NYBirder
I have made this little cake and it’s perfectly sized for a couple of days for me. This recipe has been posted around the internet for years without giving credit to the original author so I thought I’d set the record straight. I recognized it when I was going through some old cookbooks recently. Note that some other sizes of pans will work for this, too. If you don’t mind just dumping the cake out of a non-stick pan, you can skip the wax-paper sling.
Cinnamon Coffee Cake for Two
Source: Cookery for 1 or 2 by Barbara Swain, 1978
Serves: 3-4
CAKE:
1 egg
1 tbsp. oil
1/4 c milk
1/2 tsp vanilla extract
1/4 c sugar
3/4 c buttermilk biscuit mix
Cooking spray
TOPPING
1 tsp. sugar
1/4 tsp. cinnamon
2-3 tbsp. coarsely chopped walnuts or pecans
HONEY GLAZE
1/4 c powdered sugar
1 tsp honey
1/2 to 1 tsp water or milk
Preheat oven to 350F (175C). Grease and line a 9” x 5” loaf pan* with wax paper, making a sling.
Prepare cinnamon-sugar topping by combining ingredients in a custard cup and mixing well.
Beat egg in a medium bowl. Beat in oil. Blend in milk, vanilla, and sugar. Stir in buttermilk biscuit mix to moisten. Beat vigorously about 1 – 1 1/2 minutes until smooth.
Pour batter into prepared pan and sprinkle topping evenly over surface. Bake about 20 minutes until cake springs back when lightly touched.
Cool in pan on rack 5-10 minutes. Remove from pan by lifting ends of wax paper liner.
Prepare honey glaze by blending powdered sugar, honey, and 1/2 tsp. water or milk in a small bowl. Mix until smooth and syrupy. Increase water or milk as desired for better consistency.
Drizzle glaze over top of cake. Serve warm.
*Note: Others who have made this recipe have also successfully used either an 8 1/2” x 4 1/2” loaf pan or a 6" round.
Potato Pancakes for Two
Originally published as Potato Pancakes for Two in Reminisce July/August 1997, p45
Years ago, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him. It was his favorite whenever he ate at our house, so he was delighted. I often still serve it as a side dish - it's a good complement to any entree. -Ede Righetti, Hayward, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings
Ingredients
2 medium potatoes
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic salt
Vegetable oil
1. Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well.
2. In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels. Yield: 2 servings.
Open Face Chicken Sandwiches
16281628/Lilly
No one I know has ever had these before - but they were a staple at informal holiday get togethers at my Grandma's house. And there is no recipe. So I worked on it until I figured it out and it is quite simple.
This will taste like chicken soup on a bun and oh my it is good!
I do not have specific measures - that is up to you. But this is what you do.....
Cook chicken. I use chicken that I have cooked for broth or poach a couple of pieces if I need to. Just poach in water over medium heat.
When you can handle the chciken -that is it has cooled some....tear it apart as you would if you were making pulled pork BBQ.
Finely dice an appropriate amount of onion and celery for the amount of chicken you have. You decide.
Take a pan and add a little oil - just enough to cook onion and celery until it softens. Add the chicken. Add enough chicken broth to make it moist. Season with pepper. Salt if needed.
Serve over open face buns.
This is a mild tasting dish - so don't add tons of salt.
The broth you add is up to you - but it will moisten bun and be very yummy. Eat with a fork.
Cheddar Bacon Penne
Originally published as Cheddar Bacon Penne in Cooking for 2 Winter 2007, p23
Sandra Bienz from Calgary, Alberta gave this satisfying classic extra flair by mixing in bacon crumbles and minced garlic.
MAKES: 2 servings
Ingredients
1 cup uncooked penne pasta
1/4 cup chopped onion
1/4 teaspoon minced garlic
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 bacon strip, cooked and crumbled
Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted.
Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 2 servings.
Cauliflower Cheddar Casserole
Beema
This is an easy way to dress up and jazz up cauliflower, and I particularly like the fact that it does not use any ingredient (like a CAN of soup) that you have to figure out how to use the rest of. This makes enough for two.
1/2 of a medium sized head of cauliflower, cut into florets
3/4 cup sour cream
1 1/2 cup shredded cheddar cheese, divided
1 teaspoon garlic salt
1/4 cup grated parmesan cheese
Paprika
1/2 to 2/3 cup crushed cornflakes
*Cook cauliflower until just tender crisp, drain.
*Mix sour cream, 1 cup cheddar cheese, garlic salt in a small bowl.
*Spray a little cooking spray in a 2 qt. glass baking dish. Place cauliflower in single layer and spoon the sour cream mix over the florets, turning to coat. Sprinkle with parm, paprika, balance of cheddar cheese, and finally the cornflakes.
*Bake, uncovered, at 350, for 30-35 minutes or until heated through.
Braised Chicken Thighs Dinner
Modified for two from Mr. Food at
www.mrfood.com/Slow-Cooker-Recipes/Braised-Chicken-Thighs-Dinner-4310
2-3 servings
We like the diversity of this one-dish winner. First, because Braised Chicken Thighs Dinner is a change from roast. Second, because it uses chicken thighs. They have so much more flavor than breasts.
1/2 onion, halved lengthwise and sliced
2 new potatoes (about 1/2 pound), cut into 1/4-inch slices
1 cup baby carrots
1/2 teaspoon salt, slightly rounded, divided
1/4 teaspoon black pepper, divided
1/8 cup chicken broth
1/8 cup dry white wine (See Note)
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
11/4 teaspoon paprika
3-4 bone-in, skinned chicken thighs (3/4 to 1 pound)
Coat a 3 ½-quart slow cooker with cooking spray. Add onion then top with potatoes and carrots.
n a medium bowl, combine 3/8 teaspoon salt, 1/8 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.
Note
Feel free to substitute an extra 1/8 cup chicken broth in place of the wine, if you prefer. For a little extra flavor, leave the skin on!
2012 February Recipes
1. Converting size of Bread Machine Recipes
2. Dump Chicken
3. Yummy Eggs
4. Baked Buffalo Wings
5. Mix and Match Casserole
6. Quick Creamy Vegetable of Choice Soup
7. Toad in the Hole for One or Two
8. Hamburger Noodle Skillet
9. Onion Cheese Loaf for Two
10. Cinnamon Coffee Cake for Two
11. Potato Pancakes for Two
12. Open Face Chicken Sandwiches
13. Cheddar Bacon Penne for two
14. Cauliflower Cheddar Casserole
15. Slow Cooker Braised Chicken Thighs
Converting the Size of Bread Machine Recipes
NYBirder
For those of us who like to use our bread machines to bake a small loaf, this link has a nice table for doing the math to cut recipes down (or increase them, too, if you want). If you find a recipe that sounds good, you just plug a decimal into your calculator and multiply to decrease the measurement. You'll do have to use your common sense if you get odd amounts.
ilovetobakebread.com/brmachconversions.htm
Dump Chicken
c3clark
I used my last bag of Dump Chicken from my freezer today and as we were eating I was trying to remember if this was ever posted in this forum. Sorry if it was already discussed...I just don't remember. This is the perfect thing to make and/or to freeze for one or two people. I made up a bunch of them last year and put them all in the freezer. We ate all of them over rice and after I thawed them in the fridge I just stuck them in the little crock pot in the morning and that makes for one easy dinner. Just add a vegetable or salad or bread or whatever and it's finished. When I make rice I also make a LOT of it and then freeze it in meal size portions for two, then just thaw and heat in microwave.
Anyway, here's the link to the Dump Chicken recipes. They say to use 8 pieces of chicken, but I only put 2 breasts in a quart ziplock with the sauce. The breasts that were in the one that we had today were HUGE, so we split one and will have the other one in a day or two.
oamc.8m.com/
Re: Dump Chicken
tastycook1
I've had this post for many years and rarely think to use it. I think this is the same selection that you had in your link, Carole.
DUMP CHICKEN
We call it "dump-chicken" because you dump the mix into a 1 gallon freezer baggie with the chicken and freeze it. Then when you want to eat it, you thaw overnight in the fridge and dump it into a pan and cook it!
All the recipes can be made with 4-8 pieces of chicken (any pieces will do... wings, thighs, drumsticks, bone-in, skin-on, boneless, skinless, maybe even whole chicken), we use 5 boneless/skinless chicken breasts to keep it healthier. To cook the chicken, thaw completely in the fridge, dump into 9x12" pan, bake at 350 until done. For boneless skinless breasts, it is about 25-35 minutes. For chicken pieces, it runs closer to an hour. Enjoy! You can use your crock-pot for this too!
DUMP BBQ JELLY CHICKEN
3/4 cup ketchup
3/4 cup blackberry jam
1/8 cup white vinegar
1 teaspoon Worcestershire
2 teaspoons chili powder
1/8 teaspoon salt
DUMP CHILI MAPLE GLAZED CHICKEN
2 tablespoons water
1 teaspoon salt
1 1/2 tablespoons maple syrup
1 tablespoon chili powder
DUMP CITRUS GINGER CHICKEN
1/4 cup orange marmalade
1 tablespoon honey-mustard
3/4 teaspoon ground ginger
1/8 teaspoon red pepper (optional)
DUMP CRANBERRY CHICKEN
2 tablespoons melted butter
1 tablespoon soy sauce
1/2 cup cranberry sauce
1/4 cup orange juice
1/8 teaspoon cinnamon
DUMP CREOLE CHICKEN
1 tablespoon olive oil
1/4 cup chopped onion
1/4 cup bell pepper
1 clove minced garlic
1 14 oz can chopped tomatoes, undrained
2 teaspoons Worcestershire
2 teaspoons red wine vinegar
1/2 teaspoon dried basil
1/4 teaspoon salt
1/4 teaspoon pepper
1/4 teaspoon pepper sauce -- optional
DUMP GARLIC DIJON CHICKEN
2 cloves minced garlic
4 tablespoons Dijon mustard
2 tablespoons lime juice
DUMP HERB WINE CHICKEN
1 cup red wine
2/3 cup vegetable oil
2 cloves crushed garlic
1/2 lemon (sliced thinly)
2 tablespoons minced parsley
1 teaspoon thyme
1 teaspoon basil
1/2 teaspoon salt
1/4 teaspoon pepper
DUMP HONEY GINGER CHICKEN
4 tablespoons chopped onion
1 1/2 tablespoons honey
1 tablespoon soy sauce
1 tablespoon minced ginger
2 tablespoons sherry
1/4 cup chives
DUMP HONEY GLAZED CHICKEN
1/4 cup butter -- melted
1/8 cup soy sauce
1/2 cup honey
1/2 cup beer
3 tablespoons sesame seeds
3 tablespoons honey
2 tablespoons Dijon mustard
1/2 teaspoon pepper
2 cloves crushed garlic
DUMP LEMON AND GARLIC CHICKEN
2 cloves chopped garlic
4 tablespoons olive oil
2 tablespoons chopped parsley
3 tablespoons lemon juice
1/8 teaspoon pepper
DUMP LEMON MARINADE CHICKEN
2/3 cup lemon juice
1/4 cup cider vinegar
1/4 cup vegetable oil
2 tablespoons minced onion
DUMP PEPPER LIME CHICKEN
1/2 teaspoon lime peel
2 cloves minced garlic
1/4 cup lime juice
1 teaspoon pepper
1 tablespoon vegetable oil
1 teaspoon basil
1/4 teaspoon salt
DUMP RASPBERRY CURRANT CHICKEN
1 tablespoon sugar
1 teaspoon pepper
1/8 cup water
1/8 cup raspberry vinegar
1/2 cup currant jelly
DUMP RUSSIAN CHICKEN
2/3 cup apricot preserves
16 oz Russian dressing
2 packages dry onion soup mix
DUMP SPICED CITRUS CHICKEN
2 tablespoons olive oil
2 tablespoons lime juice
2 tablespoons orange juice
2 tablespoons lemon juice
2 tablespoons chili powder
2 tablespoons paprika
1 teaspoon cayenne
1/2 teaspoon pepper
1/2 teaspoon salt
DUMP SPICY SWEET GLAZE CHICKEN
2 teaspoons minced garlic
2/3 cup apricot preserves
1/3 cup soy sauce
1/3 cup ketchup
1 teaspoon Tabasco
DUMP STICKY CHICKY
2 tablespoons oil
1 tablespoon soy sauce
3 tablespoons smooth peanut butter
3 tablespoons ketchup
DUMP SWEET AND SOUR CHICKEN
1/4 cup honey
2 tablespoons honey
1/4 cup sherry vinegar
2 tablespoons sherry vinegar
1/8 cup soy sauce
2 teaspoons minced ginger
4 cloves crushed garlic
DUMP SWEET AND SPICY CHICKEN
1 package taco seasoning
8 oz apricot jam
12 oz salsa
Dump Teriyaki Chicken
1 clove garlic -- crushed
1/3 cup soy sauce
2 tablespoons rice wine (or sherry)
1 1/2 tablespoons cider vinegar
1 1/2 tablespoons brown sugar
1 1/2 tablespoons
1 ½ tbsp minced ginger
Yeah, that is most of the recipes. There's maybe around 8 more on that site. Yesterday I made 5 quart bags with 2 huge chicken breasts in each, which will probably be 2 meals/bag for us. I made one Spicy Sweet Glaze, 1 Honey Glazed, 1 Creole and 2 Caribbean--2 of these cause I didn't have a small can of pineapple, so just doubled the other ingredients and used a 20oz can. It's so nice having these for days when you just don't want to cook or don't have enough time to cook.
Yummy Looking Eggs
16281628/Lilly
I found this picture and think this would taste so good. I haven't tried it yet - but can't wait until I get some ham.
Place the ham in muffin tin. Break egg into it. Oven 375. About 20 minutes.
Baked Buffalo Wings
NYBirder
I haven't tried this but it appeals to me with a lower-fat option for wings. I sometimes make wings for supper--in this case it would be 2 servings.
Baked Buffalo Wings
Source: Unknown
3 servings
FOR THE DIP—
1/4 + 1/8 cup plain nonfat Greek yogurt
1/8 cup crumbled blue cheese
Salt and pepper
1/2 tbsp. skim milk or buttermilk
1 tbsp. light mayonnaise
Juice of 1/4 lemon
1/2 clove garlic, chopped
FOR THE WINGS—
1 1/2 tsp. honey
1 tbsp. paprika
1/2 cup fat free low sodium chicken broth
1 1/2 pounds chicken wings, split at the joints, tips removed
1 tbsp. unsalted butter
1/4 cup hot sauce (Frank's is the brand used by the Anchor Bar in Buffalo where the original recipe was created)
1 bay leaf
2 stalks celery, cut into thirds
2 carrots, cut in half
MAKE DIP—
Pulse yogurt, blue cheese, mayo, garlic, milk and lemon juice in a food processor or blender until combined but still chunky. Season with salt and pepper. Cover and refrigerate.
MAKE WINGS—
Heat oven to 425°. Coat a rimmed baking sheet with cooking spray.
Put chicken wings in a skillet, add 1 piece of celery, 1 piece of carrot, bay leaf, broth, hot sauce, paprika, butter, honey and 1/4 cup water, bring to a simmer. Simmer until chicken is almost cooked through.
Transfer wings to baking sheet and arrange in a single layer, reserve sauce in skillet. Bake wings until skin is golden and crisp, 35 min. Simmer reserved sauce until slightly thickened. Discard celery, carrot and bay leaves. Reserve one quarter of the sauce for serving. Return wings to skillet and toss with remaining sauce.
Serve wings with blue cheese dip and reserved sauce, cut remaining celery and carrot into sticks to serve on the side.
Mix-and-Match Casserole
NYBirder
This recipe is really more of an idea starter for those cooks who may be casserole-impaired and gives some guidance on amounts for a small family. Since I cook for one person, I could easily cut this in half again for just myself. I should add that the soup mix uses cornstarch which doesn't take too well to reheating or freezing. So if you use it, you shouldn't plan on leftovers or at least be aware that the casserole may be much thinner when reheated.
On the plus side, if you need to cook for someone with gluten intolerance, one of the cornstarch mixes and rice used as the starch filling will make a gluten-free casserole.
You can also use the home-made cream soup substitute from TOH's Cooking for Two: www.tasteofhome.com/recipes/cream-style-soup-mix
The following comments are from the original post:
“I've used this recipe more times than I can count (but in the "original" higher-yield version for various potlucks over the years) and it's virtually fool proof. You do need to take a bit of care in selecting the flavors, making sure they're "harmonious," but really, anything goes here. Even the items listed are only "suggestions": e.g., for the "toppings," you can really use any kind of cheese you want (cheddar, gouda, etc.). I've also used white wine in place of milk in the sauce, and it turns out fine.”
“Do read the recipe in its entirety first -- you need some sour cream and milk for the sauce but only if you're not using tomatoes as your sauce maker. I suppose I could have listed it in the ingredients, but then it would look like you need to have it on hand, even if you're not going to use it. Listing it in the instructions just seemed to simplify things a bit. The soups are the "condensed" variety -- the ones you usually add milk into in order to prepare as a soup.”
MIX-AND-MATCH CASSEROLE
Source: LanaM at Eons
Makes 6 servings.
CHOOSE ONE SAUCE MAKER (you can freeze the other 1/2 can of soup. One 1/2 can of soup is 2/3 cup.):
1/2 can cream of mushroom soup -- (10 3/4-ounce) undiluted
1/2 can cream of celery soup -- (10 3/4-ounce) undiluted
1/2 can cream of chicken soup -- (10 3/4-ounce) undiluted
1/2 can Cheddar cheese soup -- (10 3/4-ounce) undiluted
1 can diced tomatoes with basil, garlic, and oregano -- (14 1/2-ounce) undrained
CHOOSE ONE VEGETABLE (fresh, frozen, or canned):
1 cup cut green beans (any style)
1 cup sweet peas
1 cup asparagus cuts and tips
1 cup whole kernel corn
1 cup chopped spinach
CHOOSE ONE PASTA/RICE, COOKED according to directions before using in casserole:
6 oz. uncooked elbow macaroni
1/2 cup uncooked regular rice
6 oz. uncooked wide egg noodles
6 oz. uncooked small pasta shells
CHOOSE ONE MEAT/FISH/POULTRY:
1 can solid white tuna in spring water -- (6-ounce) drained and flaked
1 cup chopped cooked chicken
1 cup chopped cooked ham
1 cup chopped cooked turkey
1/2 pound ground beef -- browned and drained
CHOOSE ONE OR MORE EXTRAS (OPTIONAL):
A few sliced mushrooms – 2-3 should do it
1/4 cup sliced ripe olives
1/4 cup chopped red or green bell pepper
1/4 cup chopped onion
1/4 cup chopped celery
1 garlic clove -- minced
1/4 cup chopped green chiles -- (4.5-ounce) drained
2 Tbsp taco seasoning mix -- (1 1/4-ounce)
CHOOSE ONE OR TWO TOPPINGS:
1/4 cup shredded mozzarella cheese -- (2 ounces)
1/4 cup grated Parmesan cheese
1/4 cup shredded Swiss cheese -- (2 ounces)
1/4 cup fine -- dry breadcrumbs
1/2 cup round buttery crackers -- crushed
1/2 cup herb-seasoned stuffing mix
DIRECTIONS:
1. Sauce -- If using condensed soup: Combine 1/2 of an 8-oz container sour cream, 1/2 cup milk, 1/2 cup water, 1/2 teaspoon salt, and 1/2 teaspoon pepper with Sauce Maker. If using tomatoes: Omit sour cream and milk.
2. Stir in Vegetable, cooked Pasta/Rice, Meat/Fish/Poultry, and, if desired, Extras.
3. Spoon into a lightly greased 7-in x 10-in casserole dish (or 1.5 qt dish).
4. Bake, covered, at 350F for 45 minutes.
5. Uncover and sprinkle with Toppings; bake 10 more minutes.
Invent your own one-dish combinations, switching ingredients for variety. Here are some combinations I’ve tried:
CHICKEN CASSEROLE: cream of chicken soup, asparagus, rice, chicken, Parmesan cheese, breadcrumbs
HAM CASSEROLE: cream of celery soup, green beans, wide egg noodles, ham, garlic, 2 portions Swiss cheese
TURKEY CASSEROLE: diced tomatoes, sweet peas, small pasta shells, turkey, onion, garlic, 2 portions mozzarella cheese, herb-seasoned stuffing mix
GROUND BEEF CASSEROLE: Cheddar cheese soup, corn, elbow macaroni, ground beef, sliced mushrooms, green chiles, taco seasoning mix, 2 portions cheddar cheese
MEATLESS CASSEROLE: diced tomatoes, corn, rice, ripe olives, 4 portions bell pepper, 2 portions celery, 2 portions mushrooms, garlic, Parmesan cheese
TUNA CASSEROLE: cream of mushroom soup, sweet peas, elbow macaroni, tuna, sliced mushrooms, mozzarella cheese, breadcrumbs
Quick Creamy Vegetable-of-Choice Soup
NYBirder
I make this for a low-calorie lunch for myself using the homemade cream soup mix posted on this group earlier. I find it's more likely that I'll make soup from scratch if the mix is ready and waiting in the cupboard--and one serving is under 100 calories. It's a good way to use up bits of fresh veggies like chopped broccoli stems, limp celery--whatever might be in danger of going to waste in the refrigerator. Or use leftover cooked veggies (just skip the first step).
For seasonings, try a very light sprinkle of nutmeg and/or a drop of sherry for the mushroom soup. If you want a light broccoli-cheese soup, tear up a slice of reduced-fat sharp American cheese into the soup when it's done and stir to mix as it melts.
Quick Creamy Vegetable-of-Choice Soup
Mix recipe at www.tasteofhome.com/recipes/Cream-Soup-Mix
ONE SERVING:
1/2 tsp. reduced calorie margarine
5 oz. fresh broccoli chopped (or vegetable of choice, like mushroom)
1 tablespoon chopped onion
2 tbsp. and 2 tsp. “Cream Soup Mix” dry
3/4 cup plus 1/8 cup water
TWO SERVINGS:
1 tsp. reduced-calorie margarine
10 oz. fresh broccoli chopped (or vegetable of choice, like mushroom)
2 tablespoons chopped onion
1/3 cup “Cream Soup Mix” dry
1 3/4 cups water
In 1-quart measuring cup, cook broccoli and onion just until tender. Mix water and soup mix in another container and pour in.
Microwave 2 3/4 to 3 min. on high, stirring twice until thickened. (For 2 servings, begin checking at 3 min.)
Use an immersion blender to puree soup to your taste.
95 calories; Diabetic Exchanges: .25 bread, 2 veg., .25 fat
Toad-in-the-Hole for One or Two
NYBirder
This brunch or light supper recipe comes from one of my favorite old (and first) cooking-for-two books. It's based on a traditional English recipe created to use leftover meats. The roast beef option would be good served with gravy. Also note that there is an option for making this for one person.
Toad-in-the-Hole
Source: Barbara Swain, Cookery for 1 or 2, 1978
2 servings
TOAD-IN-THE-HOLE BATTER:
1 egg
1 egg white, if desired
1/2 cup milk or half-and-half
1/2 cup flour, sifted and measured
1/4 tsp. salt
CASSEROLE:
4-6 brown-and-serve sausage links, thawed (Note—you can substitute pieces of wieners, fully cooked ham, steak, roast beef, or lamb instead of sausages.)
Butter
Jam
Preheat oven to 425F (220C).
BATTER: In a medium bowl, beat egg and extra egg white, if desired for additional volume. Blend in milk or half-and-half. Stir in flour and salt until moistened. Beat about 1 minute until no lumps remain. Or combine all ingredients in a blender, cover, and blend until completely smooth. (Batter may be prepared up to 24 hours in advance and refrigerated until ready to use.)
CASSEROLE: Arrange 2 or 3 sausage links in each of two glass or ceramic 10-ounce soufflé pots, custard cups, or similar baking dishes. Place in preheated oven 5 minutes, remove and immediately pour half the batter into each baking dish.
Bake 20 minutes. Reduce oven temperature to 350F (175C) and bake 15 to 20 minutes. Toad-in-the-Hole crust should be very crisp and browned. To delay serving, turn off oven and leave door closed.
Serve in baking dishes or lift from the baking dishes onto plates. Serve with butter and jam.
VARIATIONS:
FOR ONE PERSON PLUS POPOVERS: Make batter. Prepare half of batter in a baking dish according to directions above. Divide remaining half between 2 preheated 6-ounce custard cups to make popovers. Bake as above except remove popovers after 10-15 minutes at 350F (175C). Note: Baked popovers can be wrapped and frozen. Thaw and bake uncovered at 350F (175C) about 5 minutes.
LARGE TOAD-IN-THE-HOLE: Bake entire recipe in one 3-cup soufflé pot or casserole. Bake 20 minutes at 425F (175C), then 20 to 25 minutes at 350F (175C).
Re: Toad-in-the-Hole for One or Two
Beema
Wow.... this recipe is so different from the Toad in the Hole recipe that I have it is like two different dishes. The one I have is 8 slices of bread, four of which have a hole cut into the center. Put four whole slices of bread on a baking sheet, cover with mayo, add bacon bits and some diced tomato and onion and shredded cheese on each of the four slices, then put the slice with the hole cut in the middle on top, break an egg into a cup and slide one into each hole, add more cheese, and then bake 10 minutes at 425. These make hearty sandwiches, and we really like them. Now, I will have to try this casserole version.
Re: Toad-in-the-Hole for One or Two
NYBirder
Beema--I've noticed that the name comes up for a number of different dishes. My old cookbooks list the batter version. This is apparently the classic--I Googled it out of curiosity and got some more information.
The first mention of the recipe was in an 1861 cookbook naming it as an English dish. It was leftover stewed meat cooked in batter. People were advised to shop late in the day for the scraps of meat left over in the market since they were less expensive at that time of the day. During WWII it was made with Spam, yet another possibility! I also found out that it is the same batter that's used for Yorkshire pudding. It is normally accompanied by gravy, often onion gravy, and potatoes, often mashed. Aren't internet searches fun? I have to stop this--I'm getting too hungry.
And, look . . . I found onion gravy recipes! Don't ask me how much a knob or slice of butter is--let your conscience be your guide!
Browned Onion and Madeira Gravy
Source: Nigel Slater
"I first intended this gravy to be poured over my toad in the hole but now make it for mashed potatoes, potato cakes, liver and braised vegetables (it is sensational with celery that has been braised in vegetable stock). It keeps for a couple of days in the fridge and is glorious poured over steaming hot, over bubble and squeak."
A very thick slice of butter
2 large onions, peeled and thinly sliced
Flour, no more than a level tablespoon
1/3 cup Madeira, Marsala or red wine
1 1/4 cups stock
Worcestershire sauce
Melt the butter in a heavy based pan, add the onions and cook over a low heat till golden and soft. Now continue cooking, covered with a lid, until the onions are truly brown and soft enough to crush between your fingers.
Stir in a level tablespoon of flour and cook for a few minutes until it has lightly browned, then pour in the liquids. Season with salt and pepper and Worcestershire sauce and bring to a boil. Turn down the heat so that the gravy bubbles gently and leave for about fifteen minutes, stirring from time to time.
Onion Gravy
Source: Jamie Oliver
1 large red onion, peeled and sliced
1 clove of garlic, peeled and finely sliced
1 knob of butter
3 tablespoons balsamic vinegar
1/2 level tablespoon good-quality vegetable stock powder or 1/2 vegetable stock cube
"For the onion gravy, simply fry off your onions and garlic in the butter on a medium heat for about 5 minutes until they go sweet and translucent. You could add a little thyme or rosemary if you like. Add the balsamic vinegar and allow it to cook down by half. At this point, I do cheat a little and add a stock cube or powder. You can get some good ones in the supermarkets now that aren't full of rubbish. Sprinkle this in and add a little water. Allow to simmer and you'll have a really tasty onion gravy. Serve at the table with your Toad in the Hole, mashed potatoes, greens and baked beans or maybe a green salad if you're feeling a little guilty!"
Hamburger-Noodle Skillet
NYBirder
This simple meal is similar to the “hamburger goulash” that my mother made although she used macaroni—real comfort food. It's a perfect dish for someone just learning to cook for one or two. Note the variations at the end, too. It's sized for one serving but is very easy to double using a larger skillet with a cover.
Hamburger-Noodle Skillet
Source: Cookery for 1 or 2 by Barbara Swain, 1978
1 serving
Create your own variations!
1 tablespoon oil
1/4 cup minced onion
1 garlic clove, crushed or minced
1/4 lb. lean ground beef
2/3 cup tomato juice
1/2 cup water, more if necessary
1/4 tsp. oregano, basil, or thyme
1/4 tsp. salt
Pepper to taste
1 cup (1 1/2- to 2-oz.) uncooked wide egg noodles
Heat oil in an 8-inch skillet over medium heat. Briefly sauté onion and garlic. Add ground beef, breaking into chunks. Sauté until no longer pink. Stir in tomato juice, water, herb, salt and pepper. Bring quickly to a boil and stir in noodles. Bring to a boil again. Cover and slowly simmer 20 to 25 minutes. If mixture is dry, stir in a little water. If mixture is too moist, remove cover, bring to a boil and stir until desired consistency is reached. Makes 1 serving
VARIATIONS:
HAMBURGER-NOODLE MEAL: Sauté 1/4 cup minced celery with onion and garlic. Add 1/2 cup frozen peas, green beans or corn to finished dish. Stir, cover, and cook 5 more minutes.
HUNGARIAN HAMBURGER-NOODLE SKILLET: Omit herb. Sauté 2 to 3 tablespoons minced or slivered green pepper with onion and garlic. Stir 1/2 tsp. paprika into mixture before adding ground beef. Stir 1/4 cup sour cream into finished dish.
HAMBURGER-NOODLE STROGANOFF: Omit herb. Sauté a few sliced mushrooms with onion. Stir 1/4 cup sour cream into finished dish.
Re: Hamburger-Noodle Skillet
NYBirder
I made the stroganoff last night and changed a few things to make it similar to an old traditional stroganoff recipe that I've made for years. First of all, I found that a small single-serve can of tomato juice was just the right amount. Depending on the kind of noodles you use, 1 heaped cup measures about 1 1/2 oz. of noodles.
I fried the ground beef in a little olive oil first to get a nice brown on it for flavor and removed it to drain the fat. Then I added the onions and garlic with a little olive oil along with sliced mushrooms (about 3-4 mushrooms' worth) and sweated them until the veggies were tender. I add the meat back with the rest of the ingredients and included about a 1/2 tbsp. of ketchup and 1/2 tsp. beef bouillon. Don't any salt until it's cooked--the bouillon has salt in it. Cook it down until almost all the liquid is absorbed before adding the sour cream.
Onion-Cheese Loaf for Two
NYBirder
Just enough for two, this is quick, easy, and good warm from the oven.
Onion-Cheese Loaf
Source: Cookery for 1 or 2 by Barbara Swain, 1978
3-4 servings
Especially good with a main-dish salad or a simple steak-and-salad dinner.
2 tablespoons butter
1/3 cup minced onion
1 egg yolk or 1 egg white
1/3 cup milk
1 cup buttermilk biscuit mix
1/2 cup shredded sharp Cheddar cheese, lightly packed
Preheat oven to 400F (205C). Line a 7” x 3” or a 9” x 5” pan lengthwise with wax paper.*(see below for technique.) Set aside.
Melt butter in a small skillet over medium heat. Saute onion until translucent and tender but not browned.
Beat egg yolk or egg white in a medium bowl. Blend in milk. Add buttermilk biscuit mix. Stir to moisten and beat about 50 strokes. Stir in half the onion and half the cheese.
Pour batter into loaf pan. Drizzle remaining onion over batter. Sprinkle remaining cheese evenly over top. Bake 20 to 25 minutes until edges separate from pan.
*Lining the loaf pan:
Removing sheet cakes from loaf pans can be more difficult than removing cakes from shallow pans, This technique for lining loaf pans will help.
Tear off a 6- to 10-inch piece of wax paper. Fold the cut edges of the paper to the center making a long strip of double- or triple-thick wax paper the width of the loaf pan.
Fit the folded paper, loose edges down, into the pan from end to end, letting the ends of the paper project up the ends of the pan. Keep the paper pressed against the ends of the pan while adding batter.
To remove the partially cooled cake from the pan, loosen the sides of the cake with a knife, then gently lift one end of the wax paper to ease the cake from the bottom of the pan. Pick up both ends of the paper to remove the cake. Peel the paper from the ends and bottom of the cake.
Cinnamon Coffee Cake for Two
NYBirder
I have made this little cake and it’s perfectly sized for a couple of days for me. This recipe has been posted around the internet for years without giving credit to the original author so I thought I’d set the record straight. I recognized it when I was going through some old cookbooks recently. Note that some other sizes of pans will work for this, too. If you don’t mind just dumping the cake out of a non-stick pan, you can skip the wax-paper sling.
Cinnamon Coffee Cake for Two
Source: Cookery for 1 or 2 by Barbara Swain, 1978
Serves: 3-4
CAKE:
1 egg
1 tbsp. oil
1/4 c milk
1/2 tsp vanilla extract
1/4 c sugar
3/4 c buttermilk biscuit mix
Cooking spray
TOPPING
1 tsp. sugar
1/4 tsp. cinnamon
2-3 tbsp. coarsely chopped walnuts or pecans
HONEY GLAZE
1/4 c powdered sugar
1 tsp honey
1/2 to 1 tsp water or milk
Preheat oven to 350F (175C). Grease and line a 9” x 5” loaf pan* with wax paper, making a sling.
Prepare cinnamon-sugar topping by combining ingredients in a custard cup and mixing well.
Beat egg in a medium bowl. Beat in oil. Blend in milk, vanilla, and sugar. Stir in buttermilk biscuit mix to moisten. Beat vigorously about 1 – 1 1/2 minutes until smooth.
Pour batter into prepared pan and sprinkle topping evenly over surface. Bake about 20 minutes until cake springs back when lightly touched.
Cool in pan on rack 5-10 minutes. Remove from pan by lifting ends of wax paper liner.
Prepare honey glaze by blending powdered sugar, honey, and 1/2 tsp. water or milk in a small bowl. Mix until smooth and syrupy. Increase water or milk as desired for better consistency.
Drizzle glaze over top of cake. Serve warm.
*Note: Others who have made this recipe have also successfully used either an 8 1/2” x 4 1/2” loaf pan or a 6" round.
Potato Pancakes for Two
Originally published as Potato Pancakes for Two in Reminisce July/August 1997, p45
Years ago, my grandson requested a special dish to be included in his class cookbook, and this is the recipe I gave him. It was his favorite whenever he ate at our house, so he was delighted. I often still serve it as a side dish - it's a good complement to any entree. -Ede Righetti, Hayward, California
TOTAL TIME: Prep/Total Time: 20 min.
MAKES: 2 servings
Ingredients
2 medium potatoes
1 egg
2 tablespoons all-purpose flour
1/2 teaspoon salt
1/4 teaspoon garlic salt
Vegetable oil
1. Peel the potatoes, shred and rinse in cold water. Drain thoroughly; place in a bowl. Add egg, flour, salt and garlic salt; mix well.
2. In a skillet over medium heat, heat 1/4 in. of oil. Pour batter by 1/4 cupfuls into hot oil. Fry for 5-6 minutes on each side or until potatoes are tender and pancakes are golden brown. Drain on paper towels. Yield: 2 servings.
Open Face Chicken Sandwiches
16281628/Lilly
No one I know has ever had these before - but they were a staple at informal holiday get togethers at my Grandma's house. And there is no recipe. So I worked on it until I figured it out and it is quite simple.
This will taste like chicken soup on a bun and oh my it is good!
I do not have specific measures - that is up to you. But this is what you do.....
Cook chicken. I use chicken that I have cooked for broth or poach a couple of pieces if I need to. Just poach in water over medium heat.
When you can handle the chciken -that is it has cooled some....tear it apart as you would if you were making pulled pork BBQ.
Finely dice an appropriate amount of onion and celery for the amount of chicken you have. You decide.
Take a pan and add a little oil - just enough to cook onion and celery until it softens. Add the chicken. Add enough chicken broth to make it moist. Season with pepper. Salt if needed.
Serve over open face buns.
This is a mild tasting dish - so don't add tons of salt.
The broth you add is up to you - but it will moisten bun and be very yummy. Eat with a fork.
Cheddar Bacon Penne
Originally published as Cheddar Bacon Penne in Cooking for 2 Winter 2007, p23
Sandra Bienz from Calgary, Alberta gave this satisfying classic extra flair by mixing in bacon crumbles and minced garlic.
MAKES: 2 servings
Ingredients
1 cup uncooked penne pasta
1/4 cup chopped onion
1/4 teaspoon minced garlic
1 tablespoon butter
4-1/2 teaspoons all-purpose flour
1 cup 2% milk
1-1/2 cups (6 ounces) shredded cheddar cheese, divided
1 bacon strip, cooked and crumbled
Cook pasta according to package directions. Meanwhile, in a small nonstick skillet coated with cooking spray, saute onion until tender. Add garlic; cook 1 minute longer. Set aside.
In a small saucepan, melt butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in 1 cup cheese until melted.
Drain pasta. Add pasta, bacon and onion mixture to the sauce; stir to coat. Transfer to a 3-cup baking dish coated with cooking spray. Sprinkle with remaining cheese.
Bake, uncovered, at 350° for 15-20 minutes or until cheese is melted. Yield: 2 servings.
Cauliflower Cheddar Casserole
Beema
This is an easy way to dress up and jazz up cauliflower, and I particularly like the fact that it does not use any ingredient (like a CAN of soup) that you have to figure out how to use the rest of. This makes enough for two.
1/2 of a medium sized head of cauliflower, cut into florets
3/4 cup sour cream
1 1/2 cup shredded cheddar cheese, divided
1 teaspoon garlic salt
1/4 cup grated parmesan cheese
Paprika
1/2 to 2/3 cup crushed cornflakes
*Cook cauliflower until just tender crisp, drain.
*Mix sour cream, 1 cup cheddar cheese, garlic salt in a small bowl.
*Spray a little cooking spray in a 2 qt. glass baking dish. Place cauliflower in single layer and spoon the sour cream mix over the florets, turning to coat. Sprinkle with parm, paprika, balance of cheddar cheese, and finally the cornflakes.
*Bake, uncovered, at 350, for 30-35 minutes or until heated through.
Braised Chicken Thighs Dinner
Modified for two from Mr. Food at
www.mrfood.com/Slow-Cooker-Recipes/Braised-Chicken-Thighs-Dinner-4310
2-3 servings
We like the diversity of this one-dish winner. First, because Braised Chicken Thighs Dinner is a change from roast. Second, because it uses chicken thighs. They have so much more flavor than breasts.
1/2 onion, halved lengthwise and sliced
2 new potatoes (about 1/2 pound), cut into 1/4-inch slices
1 cup baby carrots
1/2 teaspoon salt, slightly rounded, divided
1/4 teaspoon black pepper, divided
1/8 cup chicken broth
1/8 cup dry white wine (See Note)
1/2 teaspoon minced garlic
1/4 teaspoon dried thyme
11/4 teaspoon paprika
3-4 bone-in, skinned chicken thighs (3/4 to 1 pound)
Coat a 3 ½-quart slow cooker with cooking spray. Add onion then top with potatoes and carrots.
n a medium bowl, combine 3/8 teaspoon salt, 1/8 teaspoon pepper, the broth, wine, garlic, and thyme. Pour broth mixture over vegetables. Combine paprika, remaining salt, and remaining pepper; rub evenly over chicken thighs, and arrange over vegetables.
Cover and cook on HIGH setting 1 hour; reduce heat to LOW setting, and cook 6 hours, or until chicken and vegetables are cooked through and tender.
Note
Feel free to substitute an extra 1/8 cup chicken broth in place of the wine, if you prefer. For a little extra flavor, leave the skin on!